Recipe courtesy of George Stella
Wild Mushroom Turkey Gravy
Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings (about 1 2/3 cups)
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0.5 grams
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings (about 1 2/3 cups)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0.5 grams
Ingredients
2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar
Directions
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
